The best delicious Tangy Rosemary Peasant Bread recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Tangy Rosemary Peasant Bread recipe today!
Hello my friends, this Tangy Rosemary Peasant Bread recipe will not disappoint, I promise! Made with simple ingredients, our Tangy Rosemary Peasant Bread is amazingly delicious, and addictive, everyone will be asking for more Tangy Rosemary Peasant Bread.
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The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Tangy Rosemary Peasant Bread.
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3/4 c Warm water
1 tb Sugar
2 ts Yeast
1 c Sourdough starter
1 c Yogurt (you can substitute
-sourdough starter for this)
1/2 ts Salt
2 ts Ground rosemary
1/2 c Whole wheat flour
I made this for my mother as a Christmas gift. This makes a 2 pound loaf:
Combine water, sugar and yeast. When the yeast has proofed, add remaining
ingredients.
Add enough white flour (about 4 cups) to make a barely sticky dough. Knead
until elastic. Let rise in a warm place until doubled in bulk. Punch down
and shape the loaf and let rise again.
I bake this in a clay cloche because it makes a wonderful crust. To do
this, shape the loaf in the cloche bottom and let rise the 2nd time.
Preheat the cover for 20 minutes in a 350 degree oven. Put the cover on the
bottom and bake covered for 30 minutes, then uncovered for 15 minutes more.
If you don’t have a cloche, just bake at 350 for 40-45 minutes, until the
loaf is golden brown and sounds hollow when tapped.
Yields
1 Servings
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